Ingredients
½ gallon of whole milk
1 – 2 cups heavy cream
¼ cup white wine vinegar or lemon juice
Salt to taste

In a large pot heat the milk and cream to 185 – 195 degrees. Turn off the heat and stir in the vinegar. Let sit 10 minutes, then stir gently to check if the curds are forming. Place a colander or strainer in a bowl, then line it with damp cheese cloth. Once there is a lot of separation between the curds and whey (the whey will be sort of yellow colored) dip the curds out with a slotted spoon and place them in a damp cheesecloth lined colander or just pour the batch into colander. Lift the colander and pour off the whey that’s in the bowl (saving it if you like), then replace it to let the curds drain till desired firmness, but at least 30 – 45 minutes. Season with a little salt and feel free to add pepper, herbs, etc.